Shoyu Ramen. My first of many!!!

Made shoyu ramen from scratch for the first time, and it turned out absolutely incredible. (I didn’t make the noodles, but I will next time). I used Ramen Lord’s recipes for Tokyo Style Chintan, Shoyu Tare, Sous Vide Chashu, Equilibrium Brined Eggs, and Negi Niboshi Oil. I couldn’t be any happier with how it turned out.

My girlfriend and I have been addicted to ramen for the last couple years, going out or making an elevated Shin Ramen at least weekly. We recently went to Japan in May almost entirely to indulge in this obsession. Since coming back, I’ve done a deep dive into making my own and finally pulled the trigger.

I can’t wait to make more recipes and post more!